Ingredients
Basil Oil
1 bunch basil leaves
300ml vegetable oil
Salt
White pepper
Crispy Parmesan Stick
300g Parmesan
Crabs and Chiperones
2 x 1kg crabs
500g chiperones
1 clove of garlic, chopped
20ml extra virgin olive oil
60g butter
Salt and pepper
1 lemon
1 tbsp flat parsley
Risotto
500g Tilda Arborio Rice
1 medium white onion, finely diced
1 clove garlic, thinly chopped
4 sprigs of fresh thyme
1 bay leaf
50ml extra virgin olive oil
50g unsalted butter
500ml retained water from when boiling the crab
100ml white wine
Freshly ground black pepper
1 diced tomato, deseeded
1 tbsp flat parsley, chopped
½ tsp squid ink
Salt, to taste
Method
For Basil Oil
1. Blanch basil in boiling water for 10 seconds then refresh in ice cold water.
2. Blend in liquidizer with oil, salt and pepper and then refrigerate until required.
Crispy Parmesan Stick
Pre-heat oven 180°C/350°F/Gas Mark 4.
1. Finely grate the Parmesan and place into 6 circular cutters (5 inches in diameter) on a baking tray covered with greaseproof paper.
2. Cook in oven for 4-5 minutes until golden.
3. Leave on the tray until warm and roll over a steel cone to make into the stick shape.
Crabs and Chiperones
1. Cook the crabs in boiling salty water for 14 minutes and then leave them to cool in a colander, keeping 500ml of the cooking water for use in the risotto.
2. When the crab is cold, crack the shell and take out the meat.
3. Prep the chiperones (or ask the fishmonger to do it for you) and sear them in a hot frying pan with oil, salt and pepper for 1 minute.
4. Add the garlic and deglaze the pan with the juice of 1 lemon.
5. Add butter and finish with parsley.
Risotto
1. Sauté the onion, garlic, bay leaf and thyme in the oil until golden.
2. Add the Tilda Arborio Rice and stir, ensuring that all grains are covered with the oil.
3. Deglaze the pan with white wine, butter and the retained crab water.
4. Add pepper (but no salt at this stage) and cook on a low heat for 15 - 20 minutes. The rice should be slightly al-dente in the middle.
5. When ready to serve, pour ½ tsp of squid ink into the risotto along with the tomatoes, the chiperones and the chopped parsley.
6. Finally, taste the seasoning and adjust accordingly.
Plating up the dish
Pour the risotto into pasta bowls or flat plates, top with the crab, the Parmesan stick and drizzle some of the basil oil around the edge of the plate.
Serves 6
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